Instructions

Preheat the oven to 325F.

Place each wonton wrapper over a small, overturned metal bowl to form a cup shape and bake for approximately 5 minutes each, or until crisp. Remove from the oven and set aside to cool until ready for serving.

Slice the zucchini, red pepper, and carrots into ¼-inch slices on a mandoline or by hand.

Preheat a wok for 30 seconds, until medium hot. Add the olive oil, garlic, and onion and cook for 1 minute. Add the zucchini, red pepper, carrots, papaya, corn, and cabbage, season with salt and pepper, and cook for 4 minutes or until the onion is slightly tender. Remove the vegetables from the heat. Add the cilantro, toss, and keep warm.

To assemble, warm the pinto beans and put a small amount in the bottom of each wonton cup. Top with the sautéed vegetables and some salsa, and serve.

Author Note: You can use smaller wonton wrappers to make these as finger foods or passed hors d’oeuvres at a party.